Recent content by dogboysdad

This reminds me of time spent in Port St. Joe and Appalachicola. I once bought a sack of oysters from a little joint. I assumed a sack would have a few dozen for the lofty price of $17. I was astounded to see a huge burlap sack filled to near bursting. Those oysters made it back to Ohio and...

I use Penzey's breakfast sausage mix and extra coarse ground black pepper. I only use ground pork butt. Probably not the type of answer you were looking for, but everyone here loves it.

It depends on what you are trying to accomplish. If you want a "peachy" wine, you may need more help. What you will likely get is a nice white wine with some peach aroma.

It's from Austin Home Brew. A wheat beer.

I found an all-grain brew kit in my basement from last summer. I don't know how I missed this one. The grains are in one seemingly airtight plastic bag. They look good. I didn't notice any wetness of or critters in it. Do you think I can use it, or should I just throw it out?

I have backsweetened with apple juice concentrate befor kegging. It turns out great, but I do dose it with meta before I add the concentrate, then I gas up my kegs. If you bottle, use something non-fermentable.

Could it be some fining agents used by breweries might cause allergic reactions? Isinglas (sp?) is derived from fish I think.

I bought three kegerators on CL last year. Most I paid was around $100. Least I paid was $35. Two work fine, one I bought for the CO2 tank, tower, etc.

I store them "wet", that is with some of the foam still in them. When I take them out, there is still some foam, now liquid, still in the carboy. I rinse it out with hot tap water. The thought of month old Star San seemed kind of nasty. As far as letting it dry, I seem to remember seeing...

I was racking some ale a few nights ago and my neighbor stopped by. He nearly lost his mind when he saw me take an empty carboy, rise it with hot tap water, and rack my brew into it. He claims I am just asking to infect an otherwise good batch of beer. Now, the carboy wasn't exactly dirty...

Somewhere between just not enough and just enough.

Brewing an Austin's kit as I type this.

We are enjoying a few glasses right now. I made mine with fresh pressed cider, sugar and yeast. I left it in the secondary for . . . six months. I poured five gallons into a corny keg, added two cans of apple juice concentrate, and some sorbistat. Gassed it at 20 psi for a week and chilled...

Infection of some sort.

I kegged up 5 gallons last night. I sweetened it with two cans of apple juice concentrate, some preservative, and force carbed it. I drank the two glasses that wouldn't fit in the keg. I liked it.